Stew Delight
Warm your soul with the rich flavors of *Stew Delight*, a comforting, one-pot wonder packed with tender chunks of seared beef, hearty vegetables, and an indulgent splash of red wine. This classic beef stew combines the earthy sweetness of carrots, celery, and potatoes with the deep, savory notes of garlic, tomato paste, and fresh thyme, all simmered to perfection in a luscious beef broth. A touch of frozen peas at the end adds vibrant color and a burst of freshness to every bite. Ready in under two hours, this robust dish is perfect for cozy dinners and easy entertaining. Serve with crusty bread or over rice, and garnish with fresh parsley for a meal that’s as stunning as it is satisfying. Make *Stew Delight* your go-to for ultimate comfort food cravings!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef chuck (cut into 1-inch cubes)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 large yellow onion (diced)
- 3 garlic cloves (minced)
- 3 large carrots (sliced into rounds)
- 2 celery stalks (sliced)
- 2 large russet potatoes (peeled and diced)
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 4 fresh thyme sprigs
- 1 cup frozen peas
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Season the beef cubes with salt and black pepper, then sear them in batches until browned on all sides. Remove the browned beef and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the sliced carrots and celery to the pot. Cook for 5 minutes, stirring occasionally, to allow the vegetables to soften slightly.
Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
Deglaze the pot with red wine, scraping up any browned bits from the bottom, and let it simmer for 2-3 minutes to reduce slightly.
Return the browned beef to the pot, along with the beef broth, diced potatoes, bay leaves, and thyme sprigs. Bring the mixture to a boil, then reduce the heat to low and cover.
Simmer the stew for 75-90 minutes, stirring occasionally, until the beef is tender and the flavors are melded together.
Add the frozen peas in the last 5 minutes of cooking and stir them into the stew.
Taste and adjust the seasoning with additional salt and pepper if needed.
Remove and discard the bay leaves and thyme sprigs before serving.
Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or over rice if desired.
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1095 mg | 48% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 7.1 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1342 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
